Seasoned pork belly has found its home-sweet-home on grilled French rolls, next to a slice of cured ham, melted Swiss, pickles, and mustard. This is our version of the classic South Florida and Cuban midnight snack. We use our house-cured and slow roasted pork belly to make this sandwich, but you can also use a piece of pork shoulder (which may be easier to source) in its place.
Recipe courtesy of Bunk Sandwiches
Total:
52 hr 25 min
Prep:
20 min
Inactive:
48 hr
Cook:
4 hr 5 min
Yield:
4 to 8 servings
Level:
Intermediate
Total:
52 hr 25 min
Prep:
20 min
Inactive:
48 hr
Cook:
4 hr 5 min
Yield:
4 to 8 servings
Level:
Intermediate

Ingredients

Pork Belly:
  • 1 cup kosher salt
  • 1 cup sugar
  • 1 tablespoon chopped garlic
  • 1 teaspoon chili flakes
  • 1 teaspoon ground fennel seed
  • 1 teaspoon ground nutmeg
  • 1 tablespoon molasses
  • 1 to 2 pounds naturally-raised pork belly
Assembly:
  • Four 8-inch French rolls
  • 1/2 to 3/4 cup prepared mayonnaise
  • 1 1/4 cups yellow mustard
  • Mexican hot sauce, for splashing
  • 8 slices Swiss cheese (or medium Cheddar)
  • 8 ounces smoked ham, thinly sliced
  • 16 slices kosher dill pickles
  • 2 tablespoons unsalted butter, softened

Directions

Watch how to make this recipe.

For the pork belly: Combine the salt, sugar, garlic, chili, fennel and nutmeg and rub all over the pork belly. Let cure in the refrigerator for 2 to 3 days.

Preheat a convection oven to 275 degrees F. Brush the pork belly with the molasses, place in a roasting pan and roast until tender, 3 to 4 hours. If the belly starts to get too dark, cover it in foil. Remove and let rest before slicing.

For assembling: Open the French rolls and lightly spread the mayonnaise on one side. Squeeze the mustard liberally over both sides and throw down a few splashes of hot sauce. Divide the Swiss cheese slices among the bread. Add a couple of slices (2 ounces) of roast pork belly to each sandwich and top with ham and pickles. Lightly brush the butter on the outside of the sandwich.

Heat a panini press or griddle over medium heat. Cook the sandwiches until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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